Sheet Pan Turmeric-Spiced Chickpeas with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant, easy sheet pan meal featuring turmeric-spiced chickpeas roasted alongside seasonal vegetables for a wholesome dinner. This mediterranean-inspired vegan (vegan, gluten free) ready in about 40 minutes pairs drained and rinsed canned chickpeas, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 medium, peeled and cut into 1-inch chunks carrot
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat your oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, toss 2 cups drained chickpeas with 2 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Add 2 medium peeled and chunked carrots, 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges to the bowl. Toss everything with the remaining 1 tbsp olive oil to coat the vegetables.
3. Step 3: Spread the chickpeas and vegetables evenly on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and chickpeas are golden and slightly crisp.
4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving.